Murgh Kali Mirch (chicken with black Kampot pepper)

Ingredients

  • 800 g boneless chicken meat (breasts, thighs)
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel
  • 1 teaspoon coriander (seeds)
  • 2 whole Kashmiri chilies
  • ½ teaspoon turmeric
  • 1 tablespoon black Kampot pepper
  • 1 tablespoon coconut oil
  • 1 medium onion
  • 1 tablespoon ginger-garlic paste
  • 400 ml coconut milk
  • 1 tablespoon fenugreek leaves (Greek hay)
  • Salt to taste

Procedure

1. Toast the black pepper in a dry pan until fragrant; once you smell its aroma, remove it from the heat and let it cool to room temperature. Do the same with the remaining spices: fennel, cumin, coriander, and chili, which you can toast together. Do not toast the spices for too long to avoid burning and bitterness. Once the spices have cooled to room temperature, coarsely crush the pepper and finely grind the other spices together.

2. In a small bowl, mix the oil, pepper, ground spices, and turmeric.

3. Cut the chicken into pieces and marinate in the prepared spiced oil for at least one hour, preferably overnight.

4. In a pot or deep pan, heat the coconut oil, sauté the onion until golden, then add the ginger-garlic paste and sauté together for about a minute while stirring continuously. Add the marinated meat to this base mixture and sear it quickly.

5. Reduce the heat, add the coconut milk, and cook for about 20 minutes until the meat is tender, fully cooked, and the sauce has reduced and thickened.

6. Finally, salt to taste if needed.

7. Serve with rice or with one of the Indian breads (flatbreads).

 

Enjoy your meal!

Author: Ilona Bansal Chai & Chilli

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